So this week has been fairly crazy! And hence I haven't been able to post in a while ~ primarily because my kitchen experiments had been put on pause! But yesterday I sprung back into action and remembered we're ever so close to Friday :) Now, moving on to more pressing matters - food. Delicious food. Wait, it gets better - food that doesn't take long to prepare... Read on... The perfect meal for my crazy week, was anything that could be prepared in less than 10 minutes. So when I first came across this Thai Shrimp Curry recipe on SteamyKitchen, it was a life saver for a weekday! I made her original recipe a few weeks ago and it was absolutely amazing! The husband equated it to a dish we both LOVE called Gang Dang at one of Austin's best Thai restaurants - Titayas. So I was uber happy, and figured I'd incorporated it into one of my quick weeknight meal ideas; of course though, I had to change it up a little to spruce up the spices. Also, we love love love Chicken! So I had to try it with boneless chicken.
Thai Chicken Curry
1 lb boneless chicken, cut into cubes
2 tsp Sambal red chilly paste
1 tsp Worcestershire sauce
1 tsp Fish sauce
1 tsp garlic/ginger paste
1 tsp Chilly infused oil
1 4 oz Thai Red Curry Paste
1 12 oz can coconut milk
1 cube chicken bouillon, in 1/2 cup hot water
1/2 green pepper, sliced thinly
1 8 oz pack of mushrooms, sliced thinly
1/2 can baby sweet corn, cut stalks in half
Thai basil leaves, handful
1. Wash the chicken cubes, rinse with vinegar to eliminate any pungent odors.
2. In a bowl, marinade the chicken cubes with: red chilly paste, Worcestershire sauce, Fish sauce and garlic/ginger paste for 1 hour.
3. Take a skillet, heat chilly oil on medium-high heat.
4. Add curry paste, whisk for about 30 seconds.
5. Pour in the coconut milk and whisk to combine.
6. Add marinated chicken with all the yummy juices, let boil once, then add the chicken bouillon (with the water) and lower the temperature. [Note: we like our curries with gravy, lots of it, so I opted to use 1/2 cup of water, if you like your curry's thick, I'd use 1/2 cube of bouillon with 1/4 cup water]
7. Let cook for 10 minutes or until chicken is tender.
8. Add mushrooms, green pepper and baby corn. Let curry simmer for 3 minutes till vegetables are cooked but still crispy.
9. Just before serving, garnish with basil leaves.
10. Serve over steamed rice and enjoy!